Calamari And Saffron Rice Salad Recipe

Name: Calamari And Saffron Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups arborio rice or 1 1/2 cups long-grain white rice; 1/2 teaspoon saffron thread, crumbled and dissolved in; 1/4 cup warm water; 1/4 cup extra virgin olive oil, plus; 2 tablespoons extra virgin olive oil; 2 tablespoons champagne vinegar or 2 tablespoons white wine vinegar; 1/2 lb fresh peas, shelled or 1/2 lb sugar snap pea, strings removed; 1 1/2 lbs small squid, cleaned,bodies cut into thin rings and tentacles halved if large; 1/4 cup dry white wine; 2 cloves garlic, finely diced; coarse sea salt; fresh ground pepper; 3 large ripe tomatoes, peeled,seeded and cut into small dice; 20 basil leaves, finely chopped; 2 sprigs fresh thyme, use leaves only,coarsely chopped

Servings: persons

1 1/2 cups arborio rice or 1 1/2 cups long-grain white rice
1/2 teaspoon saffron thread, crumbled and dissolved in
1/4 cup warm water
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
2 tablespoons champagne vinegar or 2 tablespoons white wine vinegar
1/2 lb fresh peas, shelled or 1/2 lb sugar snap pea, strings removed
1 1/2 lbs small squid, cleaned,bodies cut into thin rings and tentacles halved if large
1/4 cup dry white wine
2 cloves garlic, finely diced
coarse sea salt
fresh ground pepper
3 large ripe tomatoes, peeled,seeded and cut into small dice
20 basil leaves, finely chopped
2 sprigs fresh thyme, use leaves only,coarsely chopped

1
In a large saucepan, bring 10 cups of water to a boil.
2
Stir in 1 tblsp salt.
3
Add the rice and cook uncovered over medium heat until al dente, about 15 minutes.
4
Drain in a colander, rinse with cold water and drain again.
5
Place the rice in a large serving bowl and toss with the saffron water.
6
Stir in 1/4 cup of the olive oil and the vinegar.
7
In a large saucepan of boiling salted water, blanch the peas for 1 minutes.
8
Drain in a colander, rinse with cold water and drain again.
9
In a large nonreactive skillet, heat the remaining 2 tblsps olive oil over high heat until hot but not smoking.
10
Add the squid and cook, stirring occasionally, just until opaque throughout, 2-3 minutes.
11
Transfer the squid to a bowl with a slotted spoon.
12
Add the wine and garlic to the skillet and boil until the liquid is reduced to 1/2 cup, about 3 minutes.
13
Season with coarse sea salt and pepper and let cool.
14
Add the squid and its liquid, the peas, tomatoes, basil and thyme to the rice and toss.
15
Season with salt and pepper if desired.
16
Let stand for at least 20 minutes before serving.
17
This salad is best at room temperature.

798

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups arborio rice or 1 1/2 cups long-grain white rice, 1/2 teaspoon saffron thread, crumbled and dissolved in, 1/4 cup warm water, 1/4 cup extra virgin olive oil, plus, and more.

Yes, Calamari And Saffron Rice Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Calamari And Saffron Rice Salad

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